Grilled Zucchini-Pesto Packets
Recipe - Stillwater Wine & Spirits
Grilled Zucchini-Pesto Packets
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 medium yellow summer squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1/4 cup pesto
1/2 teaspoon crushed red pepper flakes
2 1/2 ounces BelGioioso Asiago cheese, finely shredded and divided (about 3/4 cup)
2 1/2 ounces BelGioioso Fontina cheese, finely shredded and divided (about 3/4 cup)
Directions
- Heat grill to medium.
- Combine the summer squash, zucchini, pesto and red pepper flakes in a large bowl. Add 1/4 cup each asiago and fontina; toss to coat.
- Spoon vegetable mixture onto two greased double-thickness pieces of aluminum foil, each about 16 x 12 inches. Sprinkle each with 2 tablespoons asiago and 2 tablespoons fontina. Fold foil into packets and seal tightly. Poke several small holes into each packet.
- Grill packets, covered, over medium heat for 15-18 minutes or until vegetables are tender. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape.
- Serve with remaining asiago and fontina.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat grill to medium.
- Combine the summer squash, zucchini, pesto and red pepper flakes in a large bowl. Add 1/4 cup each asiago and fontina; toss to coat.
- Spoon vegetable mixture onto two greased double-thickness pieces of aluminum foil, each about 16 x 12 inches. Sprinkle each with 2 tablespoons asiago and 2 tablespoons fontina. Fold foil into packets and seal tightly. Poke several small holes into each packet.
- Grill packets, covered, over medium heat for 15-18 minutes or until vegetables are tender. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape.
- Serve with remaining asiago and fontina.